Now it will be possible to bring that Latin American flavour in to your own home as Lima are launching a catering arm
Promising to bring the same high quality experience to your own table, it looks like an interesting prospect. A few weeks ago I sat down with Gabriel Gonzalez of Lima to find out a little bit more.
Working closely with their partner and executive chef Virgilio Martinez, the Gonzalez brothers aim to bring seasonal Peruvian food to London. Now, much like you, I questioned the logic of seasonal Peruvian ingredients in London, however, Gabriel tells me that nearly all of the ingredients required can be sourced locally in London and they only fly over around 15 or 20 very specific items.
Apparently, Virgilio is currently somewhere in the Amazon looking for new herbs, so unheard of that they don’t even have names, to incorporate into their dishes. Now that is dedication to representing regional Peruvian cuisine.
While Lima will be able to cater for large parties – they have already catered for GQ among others – they will be focusing on providing tailored offerings to clients. Working from a entry level package representing three regions of Peruvian cuisine – Andes, Amazon and Coastal – potential clients will be able to come in and talk over their options with the chefs to discover more about the cuisine and identify what they want.
Lima’s chefs will then come to your home and prepare canapés or meals according to your specifications and even demonstrate how to prepare the dishes – very much like your own private master-class.
LIMA’S TUNA CEVICHE
240 g tuna
100 ml lime juice
100 ml leche de tigre (see below)
Yellow ají emulsion (see below)
Tomato tree emulsion (see below)
Sweet potato crisps
For the leche de tigre (makes 1 litre)
2 white onions, coarsely chopped
4 garlic cloves, crushed
4 green celery sticks
100 g fresh ginger, peeled and chopped
600 ml concentrated fish stock
Half bunch coriander (stalks only)
Blend all the ingredients, adding the fish stock gradually to form a paste. Leave for a couple of hours for the flavour to intensify. Pass through a fine sieve and put to one side.
For the ají emulsion
Cut 4 medium-sized ajís in half, blanch until the skin comes off, cool and blend with olive oil.
For the tree tomato emulsion
Blanch 1 tomato, remove skin, cool and blend with olive oil and a little water.
For the ceviche
Dice the tuna and place in a bowl. Season with salt. Mix the leche de tigre with the lime juice, yellow ají and tomato tree emulsions. Pour over the tuna and marinate for 1 minute. Scoop the tuna out on to a plate and pour the rest of the marinade over it. Garnish with coriander cress and sweet potato crisps.